Farro puls (polenta)
I've bought several pounds of farro puls, coarse ground farro, at clearance prices.
Any ideas on how to use it?
So far I've been cooking it much like corn meal (or even cream of wheat), and then dressing it various ways
- fried with cream and sugar
- risotto like, with sauteed onion, pepper, kale, and cheese
- as a baked pudding